Apr 20 Nova Scotia Smoked Salmon Latke

The best meals come from the very best ingredients, this one started with a jar of duck fat from Charcuterie Ratinaud... I was thinking crispy potatoes.

Next thing you know, my shopping bag is full of Willy Krauch's lox, Jerusalem artichokes, creme fraiche, and Yukon Gold potatoes from Pete's. I'm feeling celebratory, so for brunch I'm making latkes, cooking them in duck fat, serving them with lox.

"Blomidon
Cremant is made in the same way as Champagne but using less pressure (fewer
bubbles), a slightly lower alcohol level, and a silky texture which makes it a
great go-to wine for brunch. The natural acidity and citrus flavours slice
clean through the richness of a smoked salmon dish and the yeastiness from the
second fermentation in-bottle brings out the toasted flavours of the latkes."

For the latkes, you need

600 grams peeled Yukon Gold potatoes - about 3 large potatoes

300 grams peeled Jerusalem Artichokes - about 2 large specimens

225 gram red onion - 1 large onion, papery outermost skin removed

1 large egg

2 Tablespoons panko, or dried bread crumbs

1 Teaspoon baking powder

big pinch of salt and pepper

150 ml duck fat for frying

225 grams of smoked salmon

garnish with creme fraiche, lemon zest or fresh dill

Using
the coarse side of a box grater, grate the potato, onion, and Jerusalem
artichoke undo a clean tea towel. Gather up the edges of the towel and
squeeze the liquid out of the veggies over a bowl. There will be a lot
of water, so shift the contents of the towel a couple of times,
regather and squeeze again.

In
a separate bowl, mix together eggs, Panko, and baking powder. Add the
veggies after they have been squeezed dry and stir to combine.

Heat
the duck fat over med heat and drop the potato mixture into the oil
by the heaping tablespoonful. Fry until
golden, gently flip and continue to cook until golden on both sides. Drain excess grease on paper towels.

To serve, top with a dollop of creme fraiche and a thin slice of Willy Krauch's Smoked Salmon.